Wednesday, September 10, 2008

MOROCCAN CHAROSET TRUFFLES

As I had a bag of nearly out of date dates (lol) and I had been eying Joan Nathan's mouthwatering "Charoset" recipes since a while (too long), I decided that it was about time for me to test this intriguing, interesting and highly symbolic speciality...

"Haroset", "Charoset" or "Charoses" is a jewish paste which is lumpy, sweet, dark-colored and is made with fruits as well as nuts. It is generally served during thePassover Seder(Pesach). Because of it's color and texture, it symbolizes the mortar with which the Israelites bonded bricks when they were slaves and built cities in Ancient Egypt. "Charoset" derives from the Hebrew word "Cheres" meaning "clay".

Today, the date, raisin and nut "Charoset" recipe I am presenting before you comes from Morocco. Depending on where the "Charoset" originates, it is made with different ingredients. But, there are two main categories, two distinctive types of "Charoset": the Ashkenazi "Charoset" which is not cooked and is made with nuts, apples, cinnamon and wine (sometimes also honey and sugar in order to bind the "paste") and the Sepharadi "Charoset" which is usually cooked (not always, though) and contains raisins as well as ingredients native to the Middle East (dates, figs, sesame seeds, etc...).

Those little truffles are not only healthy, but also surprisingly scrumptious. The flavors of the dried fruits, nut, wine and cinnamon blend so well together in order to create luscious little balls that are quite addictive and refined both in look and taste. A sweet treat that is ideal to take on walks as they are energetic (a little similar to those fruit bars you can buy in health stores) or to eat when in need od something comforting, yet wholesome and nutritious at the same time. They also make the perfect gift (instead of offering chocolates) for Christmas, Passover, birthdays, Ramadan, etc... Those "Charoset Truffles" are really worth trying, believe me!

Method: 1. Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together.2. Add the cinnamon and enough wine to make a sticky mass.3. Line a baking sheet with waxed paper.4. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet.5. Roll each mound with moistened palms into hazelnut-size balls.6. Refrigerate for at least 3 hours or until firm.7. Roll them in the sugar.8. Serve.Remarks:You can use any other nut of your choice.For extra flavor, try adding orange rind.I had no sweet red Passover wine at home, so I used Porto instead. You can also moisten the "Charoset" with orange juice or any alcohol or liquor of your choice (Sherry, Whisky, orange liquor, etc...).You can also coat those truffles with chopped roasted walnuts or even melted chocolate (like with chocolate truffles).

Serving suggestions:Those "Charoset Truffles" can be eaten at any time of the day with a cup of tea or coffee.Just remember that they are made with highly dangerous (purgative/laxative) ingredients, so don't eat too many of them (lol)...

rosa - i feel like i should write this in french but alas, my vocabulary is slightly rusty. i liked that you are so detailed with the recipe and adding your own thoughts on the ingredients, as well as the history of the dish. i learned something new today. :)

Oh Rosa these look lovely !! k i confess i've made the same thing for my next post, for friday, but yours is so much better ! with the whiskey n spices n nuts ... i guess cuz its Jewish :) mine are Islamic .. no booze :p !!But i would love to make these after Ramadan !